1. Bring a large pot of water to a boil. Add lobsters, cover and cook for 12 minutes. Cool lobsters under cold running water. Remove all meat from lobsters. Chop meat into generous chunks.

2. Melt 1 tablespoon butter in large skillet over medium heat. Toast buns in the pan until sides are light brown. Remove buns from pan.

3. Add remaining 3 tablespoons butter, celery and lobster to the pan. Heat gently, stirring, until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture or the lobster will lose its moisture. Divide mixture among buns.